I’m menu planning for my Memorial Day weekend at the farm. This time of the year, when the weather gets warmer, (although this year it’s just gotten wetter), my thoughts turn to fresh, colorful salads.
An All-Time Favorite
Mostaccioli Pasta Salad is a recipe near to my heart, a dish that I learned about from a friend 35 years ago. She had been to a cooking school and this was one of the outstanding takeaways from the experience. The recipe comes with the warning, that it will “feed a small army.” Well, not quite. It fills my cake mixing bowl to the brim and feeds a dozen or more. The ample amount and colorful display makes it perfect for a holiday cookout.
The dish is colored up with pimentos, parsley, cucumber, green onions along with the pasta. It all comes together with a simple vinegar/oil dressing.
Cukes Amp up the Flavor
It’s the cup of shredded cucumber, that give this salad a big taste boost. Now, I’m not a cuke fan. But the addition doesn’t overwhelm; it complements the sassy salad. The recipe earns bonus points in the make-ahead category, too. You can even half it, but you’ll be sorry you didn’t make the whole thing. Serve after chilling for several hours or overnight. Leftovers hold up well for several days in the frig.
While I’ve always used mostaccioli noodles, I intend to try it this weekend with bow-tie pasta. Either one adds an interesting texture to the dish.
Note of Interest: According to the counter on this blog, today marks my 1,000th post since I started opining about the St. Louis food scene nearly five years ago. I’m glad the website didn’t calculate how many hours in the kitchen and in front of the computer screen that came to. Even so, it’s been greet fun! I will celebrate at lunch with friends. Onward to the next 1,000 posts!